
German Sauerkraut and Potato Casserole
Loading...
- Serves 6
- Cooks in 21 mins (20m prep + 1m cook)
- Difficulty: Easy
- Tastes:
-
Estimated nutrition per serving
Sauerkraut, potatoes
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 375°F (190°C).
- 2.In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
- 3.Add the chopped onion and minced garlic to the skillet with the bacon fat. Cook until the onion is translucent and fragrant.
- 4.Add the sauerkraut to the skillet and cook for 5 minutes, stirring occasionally.
- 5.In a greased casserole dish, layer half of the sliced potatoes. Season with salt, pepper, and caraway seeds if desired.
- 6.Spread half of the sauerkraut mixture over the potatoes.
- 7.Repeat the layers with the remaining potatoes and sauerkraut mixture.
- 8.Pour the chicken broth over the casserole.
- 9.Cover the casserole dish with foil and bake for 45 minutes.
- 10.Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- 11.Serve the casserole hot, topped with crispy bacon, a dollop of sour cream, and a sprinkle of fresh parsley.
lightbulb_outline Tips
- For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
- If you prefer a creamier casserole, you can add an extra dollop of sour cream before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.